Get into the holiday spirit with a warm cup of Vegan Gingerbread Hot Chocolate topped with marshmallows and finished with a cinnamon stick.
Course Dessert, Drinks
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2servings
Author Two Market Girls
Ingredients
(optional) Chocolate Gingersnap Rim:
30g(3 tbsp) dark chocolatechopped
15g(2) gingersnap cookiescrushed to a dust
Gingerbread Hot Chocolate:
480mL(2 cups) soy milk
5g(1 tbsp) ginger powder
2g(1 tsp) ground cinnamon
2g(1 tsp) ground nutmeg
1g(½ tsp) all spice
30g(3 tbsp) dark chocolatechopped
10mL(2 tsp) fancy molasses
Toppings:
marshmallowsto taste
2cinnamon sticks
Instructions
(optional) To make chocolate gingersnap rim:
Place chopped chocolate on a shallow plate or dish and microwave chocolate in 20 second intervals until melted. Place crushed gingersnap cookies on a second shallow plate or dish. Dip each mug rim into melted chocolate, then into the crushed cookies and set aside while you make the hot chocolate.
To make hot chocolate:
To a small sauce pan over medium-low heat add non-dairy milk, ginger powder, ground cinnamon, ground nutmeg, all spice, and chopped dark chocolate. Whisk until smooth and chocolate is fully melted. Add in molasses and stir until smooth and heated through – be careful not to bring to a boil.
Pour warmed hot chocolate into prepared mugs and serve topped with vegan marshmallows and a cinnamon stick.